CREPE SUZETTE DESERT OR BREAKFAST

By pat1908

Ingredients

• CREPES
• 1 1/2 cups all purpose flour
• 1 Tbsp sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups milk
• 2 eggs
• 1/2 tsp vanilla
• 2 Tbsp butter
• 12 crepes
• CREPES SUZETTE
• 2/3 cup butter
• 3/4 tsp grated orange peel
• 2/3 cup orange juice
• 1/4 cup sugar
• 1/3 cup brandy
• 1/3 cup orange liqueur

Preparation

Step 1

CREPES

Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with beater until smooth. For each crepe, lightly butter 8-inch skillet; heat over medium heat until butter is bubbly. Pour scant 14 cup of batter into skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and brown on other side

CREPES SUZETTES

In a 10-inch skillet, heat butter, orange peel and juice and sugar to boiling, stirring occasionally. Boil and stir 1 minute. Reduce heat and simmer. In small saucepan, heat brandy and orange liqueur, but Do Not Boil. To assemble crepes Suzette, fold crepes into fourths; place in hot orange sauce and turn once. Arrange crepes around edge of skillet. Pour warm brandy mixture into center of skillet and ignite. Spoon flaming sauce over crepes. Place 2 crepes on each dessert plate; spoon sauce over.
6 servings